Apple pickin’ and pumpkin chili

Seriously… what an amazing fall weekend! I really couldn’t ask for more perfect weather. Now, if the weekend was just one day longer…

Today was full of fall-like activities. After lunch, Greg and I headed to Purcellville, VA to go apple picking at Crooked Run Farm. There are closer orchards, but this was the only one that I could find that doesn’t use pesticides. It was definitely worth the drive (which was only about 40 minutes). Conveniently right on the way to the orchard was Sunset Hills- which is where we got married last July. We are members of the wine club there and had some wine waiting for us to pick up, so we made a quick stop.

The tasting room was bumpin’!

Actually, it was way more packed in the outdoor tasting room and on the deck. There was live music and barbeque- perfect pairings for wine!

We got married right between the wine barrels (the picnic tables were not there :)).

Quick self-timer pose on the patio…

Greg grabbed our wine and we headed out for some apple pickin’

I noticed that I might be going a little overboard with the stickers on the car. I am definitely your stereotypical tree-huggin’ Subaru owner.

We got the Crooked Run and it was PACKED. Apparently everyone had the same idea as us. But, it was fine- there were enough apples to go around! It was a hike to get to the apple trees. I saw some ladies wearing high heels and tip-toeing through the mud and complaining. There was definitely some eye-rolling from me and Greg.

Ahhh… Mutsu apples…. I didn’t realize that so many of the apples within reach would be gone, and that we’d have to climb. I didn’t plan the proper attire, so Greg was the designated tree-climber.

I still managed to find a bunch within reach, though! You just had to search for them a bit (and not be afraid to get a little dirty).

We bought 16 lbs. of apples. I don’t know what we’ll do with them (besides eat them of course!). Look out for some apple recipes over the next few weeks…

My fruit drawer is now completely full (plus one orange).

On the way home, we stopped by our neighborhood liquor store to find Flying Dog’s new Harvest Beer (which is very hoppy!!) and spotted THIS!

I thought this was long gone, but no- the place right by our house had plenty left! I cracked open one of the two that I’ve been hoarding in my fridge since I thought they were gone for the season.

We were greeted by the smell of pumpkin chili when we came in the house. I said the exact same thing last Sunday, but there isn’t much better than coming home to dinner waiting for you in the slow cooker! I also noticed that there were flowers on the table- Greg bought them this morning and was waiting for me to notice. D’oh!

After feeding the pups and putting more booze away (because we really need even MORE beer and wine in our house…) we dug into the chili.

As always, it was sooo good (and will be even better tomorrow as leftovers for lunch)! The pumpkin just melts… pumpkin should go in everything. I made a little corn muffin and toasted (DO IT) it to go on the side (gotta have cornbread with chili, right?). Raw cheddar was grated over the top.

Dessert followed, and apple was the star (of course).

Healthified apple crisp with greek yogurt on top. I LOVE fruit crisps- that’s probably my favorite type of dessert. Well, after ice cream. Or better yet WITH ice cream. And honestly, I can make a really low-cal version that tastes great, so that’s what I often do. (Greg says he’d much rather have real whipped cream, though. Well, yes…)


Here’s the recipes:

Spicy Pumpkin Turkey Chili (slow cooker)

Based on the recipe from The Common Market

1 T olive oil

1 medium size onion, chopped

1 medium size green bell pepper, chopped

2 cloves garlic, minced

1.5 T chili powder

1 tsp cumin

1 tsp coriander

1 tsp dried oregano

1/2 tsp red pepper flake

1/2 tsp cayenne pepper (if you like it spicy!)

1 c red kidney beans, drained

1 28 oz can crushed tomatoes

1 large tomato, chopped

1.5 c fresh pumpkin (peeled and roasted in oven)

16 oz turkey breast, chopped into cubes

Heat oil in a small skillet over medium heat, and then add onion, pepper and garlic. Stir in all spices and cook until the vegetables are soft. Transfer vegetables into a slow-cooker and add the rest of the ingredients and stir well. Cook for at least 6-8 hours on low heat.

Single-serve corn muffin

1 T cornmeal

1/2 T coconut flour

1/2 T oat bran

2 T egg whites

2 T almond milk

1/4 tsp baking powder

pinch of salt + stevia

Mix all ingredients together and pour into a small ramekin or bowl. Nuke in the microwave for 2 minutes.

Healthified Apple Crisp (serves 2)

1 apple (I used Golden Delicious

2 T rolled oats

2 T oat flour

2 T egg whites

2 T almond milk

1 T chopped walnuts

1/2 T butter

1 tsp brown sugar

1 tsp stevia (or sugar)

1/2 tsp lemon juice

1/2 tsp baking powder

1/2 tsp cinnamon

pinch of nutmeg

Pre-heat oven to 350˚. Spray two small ramekins or bowls with nonstick cooking spray. Mix all ingredients together in a bowl and then divide equally into the two ramekins. Bake for 20 minutes, or until apples are soft and topping is golden brown and crunchy. Top with ice cream, yogurt or whipped cream!
Hope everyone had a fabulous weekend- and here’s to a great week ahead!


2 Comments on “Apple pickin’ and pumpkin chili”

  1. Beth says:

    I am so jealous of your food!

  2. I love plain yogurt on my apple crisp too. But you can’t argue with ice cream and whipped cream though:) Your wedding location was gorgeous.

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